Thursday, February 17, 2011

Vegan Squash Ravioli

Having come upon a buttercup squash I immediately decided I wanted to make squash ravioli. Jeff and I purchased a ravioli rolling pin online to increase our chances of actually making the stuffed pasta, as stuffing by hand can be a pain. I looked for recipes online and was disappointed as most of them call for spiced butternut squash, which I think is a bit overrated. So I decided to invent my own recipe and I was not disappointed!

Finished Ravioli

Squash Ravioli
Yield: Four moderate servings or two large servings
1 pasta recipe (I used Joy of Cooking, omitting the egg and adding extra water)
1 buttercup squash (or acorn or other similar squash)
1/4 cup nutritional yeast

  1. Slice the squash into quarters or eighths, coat with olive oil, and roast in the oven at 400oF for 30-60 minutes, until tender.
  2. Cut the squash from the skin and place into a blender along with nutritional yeast. Puree as well as you can. (It's hard to puree things in my blender.)
  3. Using 2-4 balls of pasta dough, prepare each one into a thin sheet as large as you can make it. (I am restricted in width by my pasta maker.) Try to make the sheets roughly equal size so that they can stack.
  4. Lay out one sheet of pasta, and spread on top of that a layer of the squash filling, I would say no more than 1/8 of an inch deep. Cover with another sheet of pasta.
  5. Using your floured rolling pin, roll out the raviolis by exerting enough pressure to press the two layers of pasta together. (The filling will automatically go into the pockets, so don't worry about having a mess in between!)
  6. Slice the ravioli with a sharp knife or pastry cutter.
  7. To cook, simply boil until the ravioli is floating. Or, separate the ravioli and freeze for another occasion.


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